PANEED PORK MEDALLIONS
These are very good and tasty! This came from Emerils site. Update: 01/25/09 these have been posted for the longest yet nobody noticed the typo - I had panned instead of paneed in the title of the dish. ;) Sorry, I hope it doesn't happen again.
Provided by Manami
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- MAKE SEASONING:.
- Combine all ingredients thoroughly - yield 2/3 cup.
- MEDALLIONS:.
- Diagonally slice the pork into 8(3 oz) medallions, about 1/2" think each.
- Lightly season both sides of the medallions with salt and pepper.
- Place 3/4 cup flour in small shallow bowl.
- Place the egg wash in a separate small shallow bowl and the bread crumbs in a third shallow bowl.
- Sesson the flour, egg wash and bread crumbs with 1 teaspoon each of the Essence.
- Dredge pork in seasoned flour, dip in egg mixture, then coat thoroughly with crumbs, shaking off excess after each layer.
- In a large, oven-proof sauté pan heat the oil over medium-high heat.
- Add the breaded pork and cook until first side is golden, about 2 minutes.
- Turn medallions and transfer pan to oven.
- Bake for 3-4 minutes, or until a thermometer, inserted into the thickest portion registers 150ºF.
- Cover to keep warm until ready to serve.
- Serve with spaetzle, hot buttered noodles, or garlic mashed potatoes, a green salad and some nice wine.
Nutrition Facts : Calories 770.5, Fat 13.9, SaturatedFat 4.2, Cholesterol 165.1, Sodium 3794, Carbohydrate 106.5, Fiber 7.4, Sugar 4.3, Protein 52.6
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